Description
Savory roasted pork tenderloin with an easy maple-mustard sauce, with sautéed apples and onions and fresh rosemary.
Ingredients
- 2-½ Tablespoons Olive Oil, Divided
- 2 Tablespoons Dijon Mustard
- 1 Pork Tenderloin
- ¼ cups Whole Grain Mustard
- 1 Tablespoon Maple Syrup
- ½ Onion, Chopped
- 1 Apple, Chopped
- 1 clove Garlic, Minced
- 1 Tablespoon Chopped Fresh Rosemary
- Salt And Pepper, to taste
Preparation
In a bowl, mix 1/2 tablespoon olive oil, Dijon mustard, salt and pepper together and rub over the tenderloin. Let marinate 30 minutes to 2 hours
Heat 1 tablespoon oil in large cast iron or nonstick skillet over medium-high heat. Wipe excess marinade from pork and cook until browned on all sides. Transfer to oven and cook until pork just reaches 145°F, approximately 10–15 minutes (depending on the thickness of the tenderloin). Be careful not to overcook it.
While pork cooks, mix whole grain mustard and maple syrup and set aside.
Remove pork from oven, and set aside under foil to rest. In the same pan, add the remaining tablespoon of olive oil, onion and apple. Cook until just translucent. Once cooked, add garlic and rosemary and cook for 1 minute more.
Slice up pork tenderloin and serve drizzled with maple mustard sauce and sautéed apple and onion mixture on the side.
Note: If cooking in a nonstick pan, you will need to sear in the pan, and then roast on a baking sheet in the oven.
